Cheese-hoop.



No. 7us,|u4. ,Patented Aug. 5, |902. E. J. PIGGoTT.

CHEESE HOOP.

(Applicgtion tiled Fab. 24, 1902.)

(No Model.)

UNITED STATES PATENT OFFICE."

EDWARD J. PIGGOTT, OF CHICAGO, ILLINOIS.

CHEESEuHOOP.

SPECIFICATION forming part of Letters Patent N o. 706,104, dated August5, 1902.

Application led February 24, 1902. Serial No. 95,220. (No model.)

To all whom. it may concern:

Be it known that I, EDWARD J .A PTGGOTT, a

citizen of the United States, residing at Chi cago, in the county ofCook and State of Illinois, have invented certain new and usefulImprovements in Cheese-Hoops, of which the following is a specification.

This invention relates to certain new and useful improvements in hoopsor molds employed for giving form to cheeses, and while it is moreespecially adapted to that class of cheese-hoops used in connection witha gangpress, yet it is applicable to other kinds of hoops; and itconsists in certain peculiarities of the construction, novelarrangement, and operation of the various parts thereof, as will behereinafter more fully set forth and specifically claimed.

The principal object of my invention is to afford a cheese-hoop whichshall be simple and inexpensive in construction, strong and durable, andso made that it will produce a rectangular-shaped cheese or cake havingmarks or indentations so arranged on the surface of the cheese as toindicate to the retailer the proper place to cut it in order to obtainapproXimatelya given amount in weight.

Another important object of the invention is to so construct the mainsection or portion of the hoop and sometimes the follower that informing the indentations in the cheese the projections for saidpnrposewill act as drains for more effectually removing the whey and otherfermentative liquids or qualities from the curd, thus enabling `a muchfirmer and better-keeping cheese to be made.

A further object of the invention is to construct the main portion ofthe hoop and its ribs or projections to fornrthe indentations in thecheese integrally and so that it may be easily and thoroughly cleansed.

Other objects and advantages will be disclosed in the subjoineddescription and eX- planation.

In order to enable others skilled in the art to which my inventionpertains to make and use the same, I will now proceed to describe it,referring to the accompanying drawings, in whichy Figure 1 isafragmental perspective view of a cheese-hoop embodying my invention,

showing the various parts thereof in the position they will occupy whenthe curd shall have been pressed. Fig. 2 is a plan View of the blank outof which the main. portion of the hoop is formed. Fig. 3 is a detachedperspective view of the bandage-holder. Fig. l is a top plan view of thefollower. Fig. 5 is a bottom plan view thereof. Fig. 6 is an edge viewof the same. Figs. 7, 8, and 9 are perspective views of a portion of themain part of the hoop, showing different forms of the ribs used to formthe indentations-or depressions in the cheese. Fig. 10 is a perspectiveview of a detachable piece to be sometimes used within the main part ofthe hoop, and Fig. l1 is an edge view of the bottom piece.

Similar letters refer to like parts throughout the different views ofthe drawings.

A represents the mainportion of the hoop, which is preferably made ofsheet metal and rectangular in shape, as is shown in Fig. l of thedrawings. This main portion or section of the hoop is preferably made ofa rectangular piece or blank A', (see Fig. 2,) formed or struck up so asto produce a series of ribs 11 extending the entire length thereof.These .ribs are angularin cross-section and are each provided with aseries of openings a', through which the whey and liquids from the curdmay pass. The corners'of the blank A are formed with angular recesses0.2, so that the edge portions ofthe blank may be turned up to formthe'walls of the main portion of the hoop, in which operation theangular flaps a3 may be secured to the walls, which they overlap, bymeans of rivets @4er solder, thus producing a square orrectangular-shaped main portion of the hoop. Secured to the upper partof the main portion A is another section B, preferably of sheet metaland of a size and forni to correspond withfthe main or lower portion A,which is slightly flaring toward its top or -open portion. It will beobserved by reference to Fig. 1 that the bottom of the portion A isprovided with other perforations or openings a5 besides those a' in theribs a. for the purpose of drainage.

Secured on the outersnrface of the hoop at or about the juncture of theportions A and B is a reinforcing rib'or strip b, which also serves as astop for the telescopic movement IOO of the hoop in a fellow hoop, aswill be presently explained.

C represents the follower, which is applied to the top of the curdpreparatory to expressing the whey therefrom. `This follower ispreferably-formed with grooves c on its upper or outer surface andperforations c communicating therewith to allow of a free escape of thewhey at the upper end of the hoop. The lower surface of the follower Cis sometimes rovided with ribs c2 arranged so as to register with theribs a on the main portion A of the hoop. The ribs c2 on the followerare preferably angular in cross-section and hollow and usually providedwith perforations o for the passage of whey from the curd.

D denotes the bandage-holder, which is preferably made of a continuouspiece of a size and form to fit snugly within the upper portion B of thehoop and has near one of its ends a pivoted clamp d to unite said endsand also to fasten the bandage-cloth on the holder.

Instead of forming the main portion A and the ribs a integrallytherewith and out of ablank in the lmanner above set forth said mainportion may be otherwise suitably made, and ribs or projections of anydesired shape to form the indentations in the surface of the cheese maybe secured thereto in parallelism in any suitable manner withoutdeparting from the spirit of my invention.

In Figs. 8 and 9 I have shown two m'odifications in the construction ofthe ribs and in the manner of securing them to the main portion of thehoop, which in the first instance consists of an angular or V-shaped ribe, having perforations communicating with its cavity and as beingsoldered to the main portion, while in Fig. 9 I have shown a perforatedhollow tube e similarly secured to the main portion; but it is evidentthat .I may rivet or otherwise fasten them to said portion. It isobvious that the ribs c2 on the follower C may be omitted; but when theyareemployed they may be ofA any desired shape and Y suitably fastened tothe follower or in some instances made integral therewith.

From the foregoing and by reference 'to the drawings it will be seen andreadily understood that with my improved cheese-hoop the usual mode ofoperation in forming cheese may be carried out-that is to say, acapcloth is placed in the bottom of the hoop and the bandage-cloth d',and ils holder D is placed in position in the upper portion of the hoopin the well-known manner, but so as to cover the walls of the hoop andto rest somewhat on the bottom thereof. The curd is then placed in thehoop and another capcloth is applied to the top of the curd, and thefollower is then placed upon the top capcloth. A number of hoops beingthus prepared for the press, the rst is placed with its main or lowerportion against the end ofV the press opposite the head-block on the endof the plunger or screw of the press, and then the remainder ofthe hoopsare successively placed with their main or lower ends into the precedinghoops. When all the hoops are thus arranged in the press frame or bed,the screw is applied. The hoops'being allowed to move telescopicallywithin one another, the pressurel is l'transmitted from the first hoopthroughout the entire series of hoops and the process of pressingcomplete in one operaltion. In this operation it is apparent that theribs on the main portion of the hoop and those on the followerwhen used,which should be placed in alinement with the hoop-ribs, will be embeddedto some extent in the curd,and as these ribs are usually hollow andperforated, as above stated, they will more effectually extract the wheyand fermentative substances from the curd than if they were not used,besides at the same time providing the cheese with indicating marks orindentations which may be so arranged as to enable the retailer to cutoff approximately a given quantity of the cheese, thus preventing wasteand saving the time and trouble of weighing the same. When the mainportion A and its ribs a are formed integrally, it is evident that saidribs being struck up, as is more clearly shown in Fig. 7, will formchannels orconduits through which the whey may flow, and by placing thehoops in the gang-press so that the ribs will be in a vertical positionit is evident that the discharge of whey through said channels will beperfect on account of the taper or flaring shape of the hoop. After thepressing process the cheeses may be easily removed from their respectivehoops, as is apparent.

While I have shown the walls and bottom of the main portion of the hoopprovided with ribs, yet I may sometimes omit them from one or both ofthe walls and use them on the bottom, or I may omit them from the bottomand use them on one or` both of the walls, and in either instance thefollower may be used with or without the ribs thereon.

Instead of forming the main portion A of the hoop with the ribs of thevarious constructions above mentioned I kmay make it without them and'use a separate piece A2 (see Fig. 10) for forming the marks orindentations on the walls of the cheese and another separate piece As(see Fig. 11) for forming them on the bottom. The piece A2 is made of asingle piece and while straight is formed with the ribs a so that theywill be on any or all of its walls when formed into a rectangular shapeand form to fit snugly within the main portion of the hoop. The ribs aon the pieces A2 and A3 may be of any desired shape and construction andmay be made integral therewith or suitably secured thereto in anydesired manner. The piece AS when used is placed in the bottom of themain portion and the piece A2 on the inner surface of its walls, whichcan be readily done, for the reason its ends are not united and it canbe easily sprung into place. It is evident these 2. A rectangularcheese-hoop having on its innersurface a series of hollow and perforatedribs, substantially as described.

3. A cheese-hoop comprisinga rectangularshaped main portion struck upand having formed integrally therewith a series of perforated ribs,substantially as described.

\ EDWARD J. PIGGOTT.

Witnesses:

CEAS. C. TILLMAN, A. GUSTAFSON.

